Spinato's vs. DeFalco's: Clash of the Calzones

For those who have seen calzones jotted on the bottom corner of your local pizza shop's menu without ever trying one -- what are you waiting for? A calzone is basically a pizza ready to devour on the go. Not to be confused with its cousin the stromboli, a calzone's outer dough is pizza dough, whereas the stromboli is made with Italian bread dough.

In the style of the great Philadelphia debate of who makes the better cheesesteak, Chow Bella now asks the question, who makes the better calzone? Clutching a calzone in each hand, this battle was one of the toughest to determine, pitting two longtime Valley pizza families against one another.

The Set-up: With five Valley locations, and the ability to ship its pizza anywhere in the continental United States, the Spinato family has been rolling out pizzas for the past 39 years.

The Good: Spinato's used a greater allocation of space inside the calzone, as it was fully stuffed with ricotta, mozzarella, pepperoni, and sauce. The sauce is a bit sweeter and the crust is perfectly golden brown. Plus, there is no trail of grease left across your hand after.

The Bad: We wanted a bit more dough wrapped around our calzone, as well as some extra sauce for dipping.